Pork Tenderloin with Quince Sauce

Name: Pork Tenderloin with Quince Sauce - Aglaia L.
Ingredients: 1.5 kg pork tenderloin; 1 liter sweet white wine; whole pepper; 1.5 kg quinces; 1 liter water; 6 tablespoons sugar; 4 tablespoons flour; 4 tablespoons butter

Diverse - Pork Tenderloin with Quince Sauce by Aglaia L. - Recipia

Pork tenderloin is a delicacy that, when cooked correctly, can become the star of any meal. We start by cutting the tenderloin into pieces of 5 cm by 5 cm and 5 cm in height, ensuring that the dimensions are uniform for even cooking. These cubes, each with a volume of 125 cm³, are ideal for achieving a tender and juicy texture. After seasoning the meat to taste, we place it in a large pot, where we add a liter of white wine, which will add flavor and help tenderize the meat. The peppercorns, added at this moment, will enhance the dish's flavor. We cover the pot with a lid and put it on low heat, letting the tenderloin simmer slowly. It is important to check it after an hour and a half of cooking to ensure it has reached perfect tenderness. Meanwhile, we take care of the quinces. These aromatic fruits, full of flavor, must be washed well, peeled, and cut into cubes of 2 cm by 2 cm and 2 cm in height, giving us a volume of 8 cm³. In a frying pan, we heat the butter until it becomes liquid and fragrant, then add the quince pieces. We sauté them for 5 minutes, stirring gently to avoid crushing them. Once the quinces begin to soften, we extinguish everything with 600 ml of boiling water and let it simmer for about 2 minutes, allowing the fruit's flavor to intensify. In this interval, we prepare the caramel. In a small saucepan, we add the sugar and leave it on medium heat, stirring constantly until it turns into a golden, shiny caramel. This will then dissolve in 200 ml of hot water, creating a delicious syrup. In a separate bowl, we mix the flour with 300 ml of water until we obtain a smooth paste, which will help thicken the preparation. Once the quinces have cooked and absorbed the flavor of the wine and spices, we add the caramel and the flour mixture. We let everything simmer for a few minutes until the sauce becomes creamy and rich. Finally, we combine the pork tenderloin with the quince sauce, allowing the flavors to intertwine. We serve the dish warm, alongside a side of mashed potatoes or a fresh salad, to create a pleasant contrast of textures and highlight the intense flavors of the meat and fruit. This recipe will surely become a favorite among family and friends, bringing a touch of elegance and refinement to every meal.